Homemade Chicken Pot Pie
What you need:
3 cups potatoes, peeled and sliced
2 cups carrots, peeled and sliced
1 onion, chopped
1 cup butter
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken stock
1 1/2 cups milk
4 large or 6 small chicken breasts, cooked and cubed
1 cup frozen peas
1 cup frozen corn
4 refrigerated pie crusts
1 egg, beaten
butter for greasing the casserole dish
- Put potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer 6 minutes or until crisp-tender. Drain and put aside. In a large skillet, sauté onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for a couple minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots. Remove from heat.
- Grease the casserole dish with butter. (we used a 4 quart casserole dish) Line casserole with 2 pie crusts (bottom and sides) and fill with chicken and vegetable mixture. Put two remaining pie crusts on top of mixture and seal edges with fork or pinch with fingers. Brush top crust with beaten egg. Cut slits in top crusts.
- Bake, covered, at 375 degrees F for 45 minutes. Remove cover and bake for 15 additional minutes. Let stand for 15 minutes before serving.
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